1 lb. bittersweet chocolate, chopped
1 c. sweet butter, cut into pieces
1/3 c. strong black coffee
4 eggs
1 1/2 c. sugar
1/2 c. flour

Line a round cheesecake pan with foil. Butter the foil. Melt the chocolate slowly in microwave or over very low heat, and stir in the coffee and butter. Cool 10 minutes. Beat eggs on high for 30 seconds. Beat sugar into eggs. Beat mixture on high for 2 minutes longer. Slowly stir chocolate mixture into eggs. Fold in flour.

Put in the prepared pan and bake in the center of the oven for 30-40 minutes (don't overbake). Cool to room temperature and refrigerate 6 hours. Slices best with a hot knife.

Serves 18-20.